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Creamy celeriac soup garnished with fresh parsley.
Silky smooth celeriac cream soup served with crunchy croutons.

Creamy celeriac soup

Author: Flavelo
Recipes Soups

Celeriac is a divisive vegetable, but in cream soup form it becomes tamed. During cooking, strong essential oils evaporate or transform, and the vegetable's natural sweetness comes to the fore. The starch of the potato or croutons, plus the fat content of the cream, make this soup silky and filling.

🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan
  • Stick blender
  • Peeler

Allergen Information

⚠️ Celery
⚠️ Milk
⚠️ Gluten (croutons)

Instructions

1 ✓

Peel the celeriac and potato, wash, and cut into uniform cubes. Chop the onion.

Tip: The potato thickens the soup naturally with its own starch, so no flour is needed.
2 ✓

Melt the butter in the saucepan and sweat the onion until translucent. Add the celeriac and potato, fry for 2-3 minutes.

Tip: Frying in butter (caramelisation) brings out the nutty aroma of celeriac.
3 ✓

Pour over the stock, season with salt and pepper, and cook under a lid until soft (approx. 20 minutes).

Tip: White pepper suits light cream soups better as no black specks are visible and the taste is softer.
4 ✓

Purée completely smooth with a stick blender.

Tip: Be careful of hot splashes! Keep the blender below the liquid level.
5 ✓

Add the cream, boil together for a minute.

Tip: If you want it thicker, boil longer so water evaporates.
6 ✓

Serve with toasted croutons.

Tip: Crispy texture (croutons) is an essential contrast to the creamy soup.

Recipe FAQ

The celeriac turned brown after peeling.
Celeriac (like apple) oxidises in air. Drizzle lemon juice on it or put in water until use.
The soup remained too fibrous.
If you still feel fibres after blending, pass it through a fine sieve.

Ingredients

  • 1 whole Large celeriac (approx. 500g)
  • 1 whole Potato (for thickening)
  • 1 head Onion
  • 2 tbsp Butter
  • 1 litre Vegetable stock (or water)
  • 200 ml Single cream (Cooking cream)
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 100 g Croutons (for serving)